Teriyaki Burgers
This one is a family favorite. We inherited it from our friend and pastor Scott, via some other friends. It gets requested on a regular basis by our sons, friends, other family, etc. It’s a great spin on burgers and the leftovers save well
Ingredients
- 1 pound hamburger Ground chuck or better
- 1 small onion, chopped
- 1 slice bread, broken up
- 1 egg
- 2 tbsp evaporated milk Laurie's version of this recipe uses 2 tbsp, but original calls for 1/4 cup
- 1 tbsp mayo
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp ginger
Servings: burgers
Instructions
- Mix it all up and grill the burgers until done to desired doneness (we prefer them more well-done)
Recipe Notes
If you use more evaporated milk, the meat/burger mixture will tend to be a little softer and harder to work with. The "2 tbsp version" seems to be a lot easier than the original amount of 1/4 cup. We cook these on a George Foreman grill. If you try to do it on a grill with a grate that the burgers could fall through, you're liable to have some casualties from the soft burgers "leaking through" the grate. You might want to use a griddle or cast iron or the Foreman kind of cooker for them.